Instructions: Preheat oven to 375.

Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 30 minutes.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek and carrot; saute 5 minutes. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in eggplant mixture and lentils. Reduce heat; simmer 35 minutes or until thick.

Spoon 2 cups mixture into each of 4 gratin dishes coated with cooking spray. Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mixture. Bake at 375 for 10 minutes or until browned.

Yield: 4 servings. WW POINTS: 7

Note: Recipe can be prepared in a 3-quart casserole dish, if desired.

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